GRILLED PORK TENDERLOIN AND APRICOT-SERRANO SALSA
Provided by Marcela Valladolid
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the pork tenderloin: Mix the honey, balsamic vinegar, ancho chile and garlic together in a large resealable plastic bag. Season the tenderloin with salt and pepper. Place the tenderloin in the bag and squeeze out as much air as possible before sealing. Place the bag in the refrigerator and marinate for at least 1 hour and up to 24 hours.
- For the apricot-serrano salsa: In a bowl, combine the apricot, cilantro, lime juice, serrano and onion. Season the salsa with salt and pepper. Cover and refrigerate.
- Prepare a grill for medium-high heat.
- The key to grilling a pork tenderloin evenly is to roll it to each of its 4 sides while cooking. Grill the tenderloin on the first side for about 5 minutes (times vary per grill, so be careful not to over-char). Roll the tenderloin onto the next side and grill for another 5 minutes. Repeat on all 4 sides, 5 minutes per side, until an instant-read thermometer registers around 150 degrees F. Allow the tenderloin to rest on a platter for about 10 minutes before you slice it, to allow the juices to redistribute. Serve with the apricot-serrano salsa and enjoy!
APRICOT SALSA
This recipe was part of a recipe challenge that worked out quite well. Nice heat from the habanero and lovely sweetness from the apricots and pineapples.
Provided by Melissa Goff
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 2h40m
Yield 15
Number Of Ingredients 11
Steps:
- Mix the apricots, shallots, green bell pepper, red bell pepper, pineapple, cherry tomatoes, habanero pepper, garlic, cilantro, cumin, and lime juice together in a bowl; refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 30.3 calories, Carbohydrate 7.1 g, Fat 0.2 g, Fiber 1 g, Protein 0.9 g, Sodium 2.5 mg, Sugar 4.1 g
APRICOT SALSA WITH LEMON VERBENA
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Yield Makes 6 cups
Number Of Ingredients 9
Steps:
- Roast jalapenos and scallions over the flame of a gas burner, turning with tongs, until lightly charred, 2 to 3 minutes. (Or roast under broiler, turning as needed.)
- Place fruit in a bowl. Halve jalapenos; remove and discard ribs and seeds. Finely chop jalapenos and scallions and add to bowl. Stir in ginger, sugar, salt, lemon verbena, and onion. Serve, with tortilla wedges.
FRESH APRICOT SALSA
A delicious and fast recipe to eat with tortilla chips or serve on chicken or fish. It's even better the next day.
Provided by jowolf2
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Pulse jalapeno pepper and garlic in a food processor until coarsely chopped. Add apricots, brown sugar, lime juice, lime zest, and salt; pulse until chopped and salsa is just combined.
- Spoon salsa into serving bowl, cover with plastic wrap, and chill for 1 hour.
Nutrition Facts : Calories 20.7 calories, Carbohydrate 4.8 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.6 g, Sodium 20.1 mg, Sugar 3.8 g
APRICOT SALSA CHICKEN
In an unusual but tongue-tingling combination, apricots and salsa smother pieces of chicken with a sweet and spicy sauce in this recipe by Grace Yaskovic of Branchville, New Jersey.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Combine the first four ingredients in large bowl; add chicken in batches. Turn to coat. , In a large skillet, cook chicken over medium heat in oil until a thermometer reads 165°. Stir in the salsa, preserves and nectar; bring to a boil. Reduce heat; simmer, uncovered, until sauce thickens, 2 minutes. Serve with rice.
Nutrition Facts : Calories 293 calories, Fat 7g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 779mg sodium, Carbohydrate 50g carbohydrate (40g sugars, Fiber 4g fiber), Protein 5g protein.
APRICOT SALSA CHICKEN
Although I already have a posted recipe similar to this one, this one is a bit more on the spicy side! It comes from Taste of Home Best Ever Chicken Cookbook 2009!
Provided by Sydney Mike
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine flour, salt, pepper & paprika, mixing well.
- Add chicken, 2-3 at a time, sealing the bag & shaking to coat.
- In a large skillet, heat oil, then cook chicken over medium heat until browned on each side, then drain oil from skillet.
- Stir in salsa, preserves & nectar, then bring to boil.
- Reduce heat & simmer, uncovered for 15 minutes or until sauce thickens & a meat thermometer reads 170 degrees F.
- Serve over rice.
Nutrition Facts : Calories 916.8, Fat 14.1, SaturatedFat 2, Cholesterol 75.5, Sodium 922.7, Carbohydrate 162.6, Fiber 6.2, Sugar 41, Protein 37.7
CARIBBEAN CHIPS WITH APRICOT SALSA
With their subtle sweetness, these well-seasoned chips are equally delicious as an appetizer or alongside a savory meal. They'll be a welcome change of pace for your family's taste buds. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers Snacks
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first six ingredients. Coat both sides of each tortilla with cooking spray; sprinkle with seasoning mixture., Cut into each tortilla into eight wedges. Transfer to an ungreased baking sheet., Bake at 400° for 5-7 minutes or until golden brown. Meanwhile, in a small bowl, combine salsa and preserves. Serve with chips.
Nutrition Facts : Calories 255 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 599mg sodium, Carbohydrate 54g carbohydrate (16g sugars, Fiber 0 fiber), Protein 5g protein.
PINEAPPLE-APRICOT SALSA
Categories Condiment/Spread Sauce Fruit No-Cook Vegetarian Backyard BBQ Apricot Tropical Fruit Pineapple Summer Chill Vegan Jalapeño Cilantro Jam or Jelly Bon Appétit
Yield Makes about 1 3/4 cups
Number Of Ingredients 6
Steps:
- Toss all ingredients in small bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
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